Monday, January 05, 2015

Spam Buns

I always have a can or two of Spam in my pantry for emergency. Emergency like I ran out of protein in my freezer but people who knew me know that will never happen ha ha I always have access of protein in my freezer. Anyway, the two cans I have are very near to the expiration date and I decided to use one of it for the filling of these sweet buns. I gave half of the buns away and the rest we just devour it in 2 days. I know is unhealthy but who doesn't like Spam :) It was that good. For the buns, I just used my regular sweet bread dough and this dough is really good as it stays soft even the second days. In fact I used this same dough recipe to make some tuna buns a few days later.

1. Heat up the milk to about 100 degree F. Add in 1 tbsp sugar and dried yeast. Mix well and set it aside for 10 minutes.
2. In the meantime combined the flour, the balance sugar and ½ tsp salt in the mixing bowl of the stand mixer. Mix well.
3. Once the yeast mixture become foamy, add 1 egg to the flour follows by the yeast mixture. Turn on the mixer with the dough hook attachment and mix and knead the bread until combined. Add in the butter. Continue to knead for 7-8 minutes till it forms into a smooth ball.
4. Remove from dough from the bowl, give a few knead by hand on a floured work surface. Place the dough in a greased bowl, cover and let it rise in a warm place until double in size. It takes over an hour.
5. Remove the dough onto the flour work surface, punch out the air, and divide the dough into 16-18 equal portions. Roll it into a ball.Take each ball and roll it into oval shape. Place a piece or two cut spam into the middle and fold the dough over
6. Place it on a baking sheet that lines with parchment paper. Do the same to the rest. Cover the buns and let it rise for another 45-50 minute.
7. Brush the top of the buns with egg wash, bake in a pre-heated 375 degree F oven for 15-17 minutes or until golden brown.
8. Serve warm or at room temperature.

Note: For the dough, if it is too soft you can add in 1 – 2 tbsp of extra flour to it but if it is too dry add in a bit more milk

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About Me

I was born and raised in Malaysia and now live in Northern California, USA with my wonderful husband Carlos. I love to bake and cook. It is very relaxing and I find my creativity flowing in the kitchen. I creates this blog to record all my cooking and baking adventures and also share my tested recipes with you.
I don’t consider myself an expert but all the recipes here are tried and tested by me, unless noted otherwise.
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